Читать книгу Home Cooking - Rachel Allen - Страница 23

The ultimate fast food, an omelette is perfect at any time of day, either on its own or with a crisp green salad. It is incredibly versatile, too. Try the variations listed here.

2 eggs

2 tsp milk

Salt and freshly ground black pepper

2 tsp butter

1 tbsp olive oil

1 Place a 23cm (9in) non-stick or cast-iron frying pan on a high heat until very hot. (The omelette should take only about 40–45 seconds to cook if the pan is hot enough.) Place the eggs in a bowl, add the milk, season with salt and pepper and beat together until thoroughly mixed.

2 Add the butter and olive oil to the pan and as soon as the butter sizzles and starts to turn brown, pour in the egg mixture. It will start to cook immediately, so using a plastic fish slice or wooden spatula, quickly pull the edges of the omelette towards the centre, tilting the pan so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more — the omelette may need to cook for a further 5 seconds to slightly brown the bottom. The centre should still be soft and moist. If you are using a filling (see below), then add it in a line along the centre now (except for those added to the egg mixture at the start).

3 To fold the omelette, flip the edge closest to the handle into the centre, then tilt the pan so that it is almost perpendicular to the plate so that the opposite edge of the omelette folds in and the omelette flips over. As you do this, slide the omelette out of the pan and onto the plate, and serve immediately.